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Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, eggs benedict. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Eggs Benedict is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Eggs Benedict is something that I have loved my whole life.
Classic Eggs Benedict with Fool Proof Hollandaise Recipe. Making Eggs Benedict requires careful orchestration. You have to have warm, crispy bacon, hot No wonder I rarely eat Eggs Benedict unless I'm eating out, my brain is scrambled enough as it is in the.
To begin with this recipe, we must first prepare a few ingredients. You can cook eggs benedict using 9 ingredients and 7 steps. Here is how you cook that.
Components of Eggs Benedict:
- Get The hollandaise
- Prepare 2 x egg yolks
- Get 125 g x unsalted butter
- Get 1 x dessert spoon of white wine vinegar or lemon juice
- Get to taste salt and pepper
- Get The rest
- Take 2 x English breakfast muffins
- Prepare 4 x Eggs
- Make ready 4 x thin slices of your best ham (or bacon)
It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg. Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Eggs Benedict is a classic at Sunday brunch, New Year's morning, or a morning with that special person in your life. The hollandaise sauce can make it or break it.
To Make Eggs Benedict:
- Separate the 2 egg yolks and place in a glass or stainless steel bowl over hot water (not boiling) it is really important that the water is barely simmering and that the water is not in contact with the bottom of the bowl. Whisk constantly util it has thickened to a sabayon.
- The sabayon is ready when it coat's the back of a spoon, now place a tea towel on your work surface and use the same pan that you had the hot water in on top (minus the water) this will make a firm base to sit the bowl in when you add the butter. Melt the butter next on a low heat and do not let it brown, it doesn't have to be boiling when you add it to the eggs.
- Half your muffins and toast them, sit your bowl back in the pan secured with a tea towel and whisk constantly again while you add the melted butte in a very slow trickle. If you add the butter too quickly the mixture will split (I will share a recipe soon on how to recover a split mayonnaise) in the 3rd image you can see the milk solids separated in the bottom of your pan, you can add these or leave them depending on how thick your hollandaise is (they will make it thinner)
- Taste and season the hollandaise, I transferred mine into a small bowl. Then I put the pan back on the stove with at least 6 inches of water to boil, then pre open the eggs for poaching, I put mine into a tiny bowl or a tea cup, this means you know if the yolk is not broken and it makes it easier to tip into the boiling water.
- To poach the eggs have the water just simmering (not boiling) lower the bowl right to the surface and roll it in, you can do 2 or 4 eggs at the same time. Let the eggs have 30 seconds or so for the egg white to start setting then stir the water VERY gently in 1 direction so the eggs rotate around in the pan, this stops them from looking like fried eggs. It should take 2 to 3 minutes to poach a medium egg, test by lifting one out and pressing your finger against it, it should be semi firm.
- When your happy with your eggs transfer them onto a plate with some kitchen paper to absorb excess water, lay the ham on the toasted muffin followed by egg and season. Spoon as much hollandaise as you want over the eggs.
- The food blogger in me cannot resist adding some greenery in the form of parsley but it really doesn't need it, I was really happy with the dish the eggs were perfect for me, if you like yours more or less add or subtract 30 seconds. This didn't last long and I hope you enjoy. https://www.youtube.com/watch?v=h4VcoZBngUY&t=540s
When you sit down to enjoy your eggs Benedict, you want your muffin freshly toasted, your bacon warm and crisp, and your egg freshly poached. Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. Perfectly Easy Eggs Benedict made with a foolproof vinegar free poaching method with luxurious hollandaise sauce and ham steaks on an English muffin.
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